Vegetarian

Kale, leek and roasted tomato lentil sauce takes 20 minutes to prepare.

Kale, leek and roasted tomato lentil sauce takes 20 minutes to cook.

Kale, leek and roasted tomato lentil sauce makes 4 servings.

The ingredients for Kale, leek and roasted tomato lentil sauce are:

540 grams Red Ripe Tomatoes
4 cloves Garlic
2 1tsp Canola Oil
1 leek Leeks
1 stalk, large (11"-12" long) Celery, raw
1 cup green lentils - measure out AFTER cooking.
1 serving Lemon, fresh squeezed, juice of one whole lemon
1 cup, chopped Kale

Here is how you make Kale, leek and roasted tomato lentil sauce:

Chop the tomatoes and roast, with the garlic, in 1 tsp oil. Keep an eye on the garlic, it may need to come out before the tomatoes are done. The tomatoes should have some little black bits around the edges, but not too much.Meanwhile saute the chopped and washed leeks, celery and kale stalks in the other tsp of oil. When tomatoes and garlic are roasted, blend to a texture that you like.Add the kale to the pan with the leeks and continue to saute until softened.If you like a thinner sauce, add water or stock until you reach the desired consistency.Add salt and pepper to taste.Mix everything together and serve over pasta or grain of your choiceServing Size:?4 decent portions.

The nutritional information for Kale, leek and roasted tomato lentil sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 207.2

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 70.5 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 9.1 g
• Protein: 8.7 g